A total of 160 samples of 55 different spices and herbs originating from six different suppliers and retailed at outlets in Vienna were screened for their microbiological quality, based on plate count and selective identification techniques. Although maximum values of total aerobic mesophilic bacteria of >107/g could be observed with some spices such as black pepper, chillies and China spice, more than 50% of the sample material contained between 104 and 106 CFU/g. Bacilli were found in nearly all samples, showing counts >105 CFU/g in almost 40% of the products. Enterobacteria, pseudomonades and aeromonades as well as lactobacilli and enterococci were present mainly at levels of 2 CFU/g. Anaerobic sporeformers could be detected only in three products. One black pepper sample contained Salmonella arizonae. Although several samples gave colonies indicating the presence of coagulase-positive staphylococci, representative isolates were not identified as Staphylococcus aureus. Some samples, especially ginger and curry, had Bacillus cereus counts as high as 105 CFU/g, many others contained relatively low numbers of this species. On the contrary, Clostridium perfringens was detected in one caraway sample.